How to Make Venison Steak Salad
Venison Steak Salad for just one please!Sometimes you just want to cook something special for yourself! This venison steak salad with avocado and radish makes a healthy, balanced and delicious lunch or dinner. You can use deer, elk, antelope, moose, or caribou to make this venison recipe. It's ideal for home cooks who like fast and easy weekday meals. The ingredients in this quick and simple salad work amazing together to create a refreshing burst of flavor in every bite! HOW TO MAKE VENISON STEAK SALAD1. On a cutting board, tenderize the venison steak with a Jaccard meat tenderizer. Pat venison steak dry with paper towels. 2. Place a heavy skillet, preferably cast iron, on the stove and sprinkle lightly but evenly with about ¼ teaspoon kosher salt. Turn heat to medium-high. When pan is hot, add 1 tablespoon olive oil and 1 tablespoon butter. Pat steak dry again and place in the pan.3. Let steak sizzle for 1 minute, then use tongs to flip it over. Keep cooking over medium-high heat, flipping steak every 20 seconds until it develops a dark-brown crust, about 3 minutes total. Using an instant-read thermometer, insert into side of steak. Remove from heat once it reaches internal temperature of about 130 degrees F. Steak with continue cooking after being removed from heat.4. Let steak rest on a cutting board and tent lightly with foil and let rest while you assemble the salad.5. In a medium bowl, combine the radishes with the red onion, jalapeno, lime juice and the other 1 tablespoon olive oil and toss to coat. Season with salt.6. Arrange the radish mixture on the plate, then top with the avocado and cilantro.7. On a cutting board, thinly slice the venison steak, making sure to slice across the grain of the meat.8. Top the salad mixture with the sliced steak and drizzle the entire dish with a little olive oil and sprinkle with salt. Serve immediately.MORE VENISON STEAK RECIPESIf you love venison steak as much as we do, you can also check out Our 15 Best Venison Steak recipes!COME HUNT IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Venison Steak Salad? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Venison Steak Salad Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Servings: 1 serving
Ingredients
- 8 ounces venison steak
- kosher salt
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon butter
- 2 radishes, thinly sliced
- ½ red onion, thinly sliced
- 1 jalapeno, thinly sliced
- 2 tablespoons fresh lime juice
- 1 ripe Hass avocado, peeled, pitted and cubed or sliced
- ½ cup fresh cilantro leaves
Instructions
- On a cutting board, tenderize the venison steak with a Jaccard meat tenderizer. Pat venison steak dry with paper towels.
- Place a heavy skillet, preferably cast iron, on the stove and sprinkle lightly but evenly with about ¼ teaspoon flaky sea salt. Turn heat to medium-high. When pan is hot, add 1 Tablespoon olive oil and 1 Tablespoon butter. Pat steak dry again and place in the pan.
- Let steak sizzle for 1 minute, then use tongs to flip it over. Keep cooking over medium-high heat, flipping steak every 20 seconds until it develops a dark-brown crust, about 3 minutes total. Using an instant-read thermometer, insert into side of steak. Remove from heat once it reaches internal temperature of about 139 degrees F. Steak with continue cooking after being removed from heat.
- Let steak rest on a cutting board and tent lightly with foil and let rest while you assemble the salad
- In a medium bowl, combine the radishes with the red onion, jalapeno, lime juice and the other 1 Tablespoon olive oil and toss to coat. Season with salt.
- Arrange the radish mixture on the plate, then top with the avocado and cilantro.
- On a cutting board, thinly slice the venison steak, making sure to slice across the grain of the meat.
- Top the salad mixture with the sliced steak and drizzle the entire dish with a little olive oil and sprinkle with salt. Serve immediately.
